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Did you know that the principal festival of the Christian church year celebrates
the Resurrection of Jesus Christ three days after his Crucifixion? In fact, origins
of Easter date to the beginnings of Christianity and it is arguably the oldest Christian
observance after the Sabbath (which is observed on Saturday, you know, a party night).
Later, the Sabbath subsequently came to be regarded as the weekly celebration of
the Resurrection. Mimosa anyone?? We think so. What better excuse for a party!?!?
So, this party is really easy. It’s Sunday morning, AND it’s the celebration of
the resurrection. This NEEDS to be easy. So, you can make almost this entire menu
a day or two ahead of time. You really don’t need to fuss over a starter (appetizer)
for this one. Mimosa’s work great! But, if you want a little aperitif, throw together
a nice “anti-pasto” plate (the Italians are BIG on Jesus, you know). Some thinly
sliced prosciutto, a nice fig spread (or fresh figs, if you can find them this time
of year), and a couple of good cheeses (perhaps an aged provolone or a nice brie)
with some artisan bread. You really can’t go wrong. The menu you ask??
This brunch is a perfect and easy little Sunday get-together. The main attraction
is a seafood soufflé. Laden with fresh mushrooms, crab, bay shrimp and a spicy kick.
The soufflé is side lined with a tasty (and healthy) wild rice salad followed by
some tender and tasty roasted fresh asparagus. And, we all know that Jesus Christ
our Lord was into a Happy Finish so we thought it would be good to end this menu
with a nice, light and creamy home made strawberry shortcake. Did someone say mimosa??
Welcome to Easter Brunch, it’s gonna be heavenly.
Mimosas
For each mimosa, fill a champagne flute (or a 8 oz glass):
1/3 full with fresh orange juice and top off the remaining 2/3 of the glass with
champagne. For each mimosa, start with the OJ and top it off with the champagne.
Garnish with a strawberry slice or a orange twist, if you like.
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Antipasto
There really is not a formal recipe for this one. We’ll recommend some ingredients.
Procure them from a good source, perhaps an Italian specialty market that knows
what they are selling. On a large platter arrange some thinly sliced prosciutto,
a nice fig spread (or fresh figs, if you can find them this time of year), and a
couple of good cheeses (perhaps an aged provolone or a nice brie), a sliced pear
or apple accompanied by some artisan bread and crackers. Done.
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Seafood Souffle
This is not technically a soufflé. It is indeed a casserole but it has a very light
texture similar to a soufflé, not dense like a typical casserole. We think Soufflé
sounds a little more special, and it does have crab and shrimp . . . . yummy!! Best
part—make it a couple days ahead of time and bake it the day of your brunch.
8 slices day old bread, cubed (use a “chewy-ier” artisan style bread if you can)
1/3 C. mayonnaise
½ lb. salad shrimp
1 can crab meat (or 6 oz. Fresh Crab)
1 medium yellow onion, diced
1 medium red bell pepper, diced
2 C. grated sharp cheddar cheese (8 oz. Pkg.)
¼ C. grated Parmesan cheese
2 large shallots, diced (about 2/3 cup)
1 lb. Fresh mushrooms, sliced
2 tsp. Salt
1 tsp. Ground pepper
¼ to ½ tsp. Cayenne pepper (depending on your taste)
1 Tbsp. Olive oil
Liquid Base:
1 ½ C. evaporated milk (12 oz. Can)
5 eggs, beaten
¾ C. dry white wine
¾ C. whole milk
Heat olive oil over medium in a medium-sized sauté pan. Add shallots and mushrooms.
Sauté until tender (about 5 – 7 minutes) and transfer to a large mixing bowl. To
the large mixing bowl add the remaining ingredients except for the liquid base ingredients.
Mix well. In a separate bowl, whisk together the liquid ingredients until well combined.
Add to the shrimp and crab mixture and mix well. Transfer to a casserole dish, cover
and refrigerate over night. Remove from fridge 3 hours before baking (bring to room
temperature). Place in 375 degree oven and bake for 45 minutes to one hour, until
set and golden brown. Remove from oven and let rest about 15 minutes before serving.
Put it in your mouth. . .
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Wild Rice Salad
This is a great salad that is very hearty and healthy. It can be served warm or
cold. For your brunch, we recommend warm. Jesus is a little cold from those mortally
cold three days in the cave. . . .
1 box long grain and wild rice mix
1/3 cup wild rice, cooked according to directions
1 can (8 oz.) sliced water chestnuts, drained and sliced into slivers
1 small can (8 oz) crushed pineapple, juice and all
1 small apple, cored and coarsely diced
3 – 4 stalks celery, chopped coarsely (about 1 cup)
½ cup dried cranberries
¾ cup roasted cashew nuts
½ tsp salt
½ tsp. Pepper
3 – 4 green onions, diced
Cook long grain and wild rice mix according to directions, but substitute ½ cup
orange juice for part of the water (if directions call for 1.5 cups water, use 1
cup water and 1/2 cup OJ). Once rice is cooked, set aside and let cool. In a large
mixing bowl, mix all ingredients including the cooled wild and long grain rice.
Mix well and you are done. This salad is great served cold or warm, you decide.
It can be made a day or two in advance. To heat, place salad in baking dish and
bake in a 350 degree F oven for 15 – 20 minutes. Before serving, mix in the diced
green onion. Put it in your mouth. . .
Roasted Asparagus
This is your standard roasted veggie directive. This particular recipe is for roasted
asparagus, but you can use this method for almost any vegetable you would cook—broccoli,
brussel sprouts, carrots, whateva. Easy and tasty, don’t ya love it??!!
2 lbs. Fresh asparagus
2 tbsp. extra virgin olive oil
½ tsp. Each salt and fresh ground pepper
Preheat oven to 450 degree F. Wash and trim off lower 1/3 portion of asparagus.
Place on shallow lipped baking sheet. Drizzle with olive oil, salt and pepper. Place
in preheated oven. Roast for 7 minutes, remove from oven (with a pot holder, silly)
and give the pan a good shake back and forth to roll the asparagus around. Place
back in oven and roast for an additional 5 – 10 minutes, until desired tenderness.
Remove from oven and put it in your mouth. . . .
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Strawberry Shortcake
Make the shortcake a day before your brunch and store in an airtight container after
cooled. Make the strawberries a few hours before you plan on serving them. You can
do the whipped cream ahead of time but it is better if you make it right before
you serve it. To assemble these, cut a shortcake in half horizontally and place
on a plate. Follow with a generous helping of strawberries and finish with a ladle
of fresh whipped cream. The perfect happy finish for your Easter brunch!!
Shortcake
2 C. flour
5 tsp. Baking powder
5 tbsp. sugar
¼ tsp baking soda
1 tsp. salt
5 tbsp. chilled shortening or butter
1 cup buttermilk
Preheat oven to 450 degree F. Sift flour, baking powder, salt and sugar into a medium
sized bowl. Cut in shortening or butter. Mix baking soda and buttermilk together
and add to flour mixture, mix until a loose dough ball forms. Turn out onto a floured
surface and knead just enough until it is not sticky. Roll out to ½ inch thick and
cut into rounds (about 3 inch). Place onto a greased baking sheet and brush tops
with melted butter. Bake at 450°F for 10 –12 minutes (until brown).
Strawberries
2 lbs. Fresh strawberries, hulled and quartered
2 Tbsp. Sugar
1 Tbsp. Balsamic vinegar
Combine all ingredients in a medium sized bowl. Refrigerate for 1 at least one hour
(not more than three).
Whipped Cream
1 C. whipping cream
1 tsp. Vanilla extract
1 Tbsp sugar
1 Tbsp. Dark rum
In a chilled metal bowl, combine all ingredients and beat with a hand mixer on high
speed until soft peaks form. Keep chilled before serving.
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